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Ingredients Basic bread recipe
Directions Make a soft dough (using basic bread recipe), and roll out to a 3/4-inch thickness, then lay in a well-oiled pan.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo of store-bought fugaccio: Mary Melfi. |